Iron Plate Squid
Iron Plate Squid is a classic Chinese street food. Sizzling on a hot iron plate, the squid is tender and coated in a savory, slightly spicy sauce, paired with crisp onions and bell peppers. Every bite bursts with smoky flavor. Best enjoyed immediately.
Ingredients
16 items- Squid 500g
- Onion 1 medium
- Green bell pepper 1
- Red bell pepper 1
- Ginger 3 slices
- Garlic 3 cloves
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar 1 teaspoon
- Cumin powder 1 teaspoon
- Chili powder 1 teaspoon
- Salt to taste
- White sesame seeds 1 tablespoon
- Cooking oil 2 tablespoons
Nutrition
Steps （7 steps）
Remove the internal organs and cartilage from the squid, peel off the outer membrane, and rinse thoroughly under cold water. Lay the squid flat on a cutting board with the inside facing up. Use a knife to make crosshatch cuts on the surface, cutting about two-thirds deep without slicing through. Then cut the squid into 4x4 cm pieces. Slice the onion into strips, cut the bell peppers into chunks, and mince the ginger and garlic. Set aside.
In a small bowl, combine 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 teaspoon sugar, 1 teaspoon cumin powder, 1 teaspoon chili powder (if using), and a pinch of salt. Stir until the sugar dissolves, forming the sauce mixture.
Bring a pot of water to a rolling boil. Add the squid pieces and blanch for about 30 seconds, gently stirring with a slotted spoon, until the squid curls and turns opaque. Immediately transfer to a bowl of cold water to stop cooking, then drain well. Do not overcook, or the squid will become tough.
Place an iron plate or heavy-bottomed skillet over high heat and heat until very hot. Add 2 tablespoons of cooking oil and swirl to coat the surface. When the oil begins to shimmer, reduce the heat to medium. Add the onion strips, minced ginger, and garlic, and stir-fry for about 1 minute until the onion is soft and fragrant.
Add the drained squid pieces to the iron plate. Increase the heat to high and stir-fry quickly for about 30 seconds to heat through. Pour the prepared sauce along the edges of the plate, then toss everything together to ensure each piece of squid is coated. Continue stir-frying over high heat for 1-2 minutes until the sauce thickens and starts to caramelize slightly.
Add the bell pepper chunks and stir-fry for 30 seconds, until they are just tender-crisp. Taste and adjust seasoning with more salt if needed. Sprinkle white sesame seeds over the dish, toss a few times, then turn off the heat immediately.
Transfer the sizzling squid to a preheated iron plate or serving dish. Garnish with chopped scallions or cilantro if desired. Serve immediately while still sizzling. The iron plate will keep the dish hot and enhance the aroma.
Tips
1. Do not blanch the squid too long; 30 seconds is enough to keep it tender. 2. Make sure the iron plate is very hot before adding oil to prevent sticking. 3. Adjust the spiciness and saltiness of the sauce to your liking. 4. Keep high heat during stir-frying for the best wok hei (char flavor). 5. If you don't have an iron plate, a regular heavy skillet can be used; just make sure it's very hot.
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